I have always loved making hashbrown on a beautiful Saturday morning, especially if I am out for the day running errands or shopping. Kids love it too with a little ketchup.
You can add whatever veggies you want, I tend to keep mine simple but delicious. If you are looking for something different this Saturday or Sunday for breakfast, try my vegan style hashbrowns, it is easier than you think!
Ingredients:
- 4-6 Russet potatoes cut into small cubs
- Hand full fresh cilantro
- Hand full fresh spinach
- 1/2 cup of onions
- 1/2 cup of red onions
- 1/2 cup bell peppers
- 1 garlic clove minced
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon pepper
- 1 teaspoon sea salt
- 1 tablespoon vegan butter
- 2 tablespoons olive oil
Optional:
4-6 cherry tomatoes cut in half
Dash cayenne pepper
Boil potatoes or 5-10 minutes. Be careful, you don’t wont them mushy. While the potatoes are boiling, chop veggies and place them in a sauce pan with olive to simmer for 8 minutes. Drain potatoes and pour in pan, add butter and seasons. Cook for a few minutes until ingredients are well mixed and lightly brown.
Add ingredients to your taste!
Some breakfast hash recipes:
ww.itdoesnttastelikechicken.com
Tasty Vegan Style 